Instructions

Combine chicken stock and star anise in Cuisinart® Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to Setting 3-1/2 and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage from the chicken. Cut into one-inch pieces. Using a clean knife and Prep Board, cut peppers into strips about 1-1/2-x-1/2-inch. Cut zucchini into 1/2-inch thick rounds.
To serve, skewer pieces of chicken and cook until firm and cooked through in simmering broth. Take care to cook poultry through completely; this will take about 3 minutes. Skewer vegetables and cook to taste. May be served with a bowl of steamed rice for each diner. Add additional warm chicken stock to the Fondue Pot as needed to keep the liquid deep enough for dipping and cooking.